The word Paella actually comes from the derivative word in many languages for pan. The dish became so popular in Spain that the word came to mean the food itself rather than the vessel in which it was cooked. Paella originated in Valencia in its current form around the mid-19th century, with many versions evolving over the ages. They all consisted of some form of mixing meats, chicken, game or seafood, garnished with vegetables. It was cooked over an open fire made with orange and pine branches and pine cones which infused an aromatic smoke into the paella. Dinner guests ate directly from the paellera (pan). During Lent it was customary to combine rice, vegetables, beans and dried cod to provide an acceptable meatless dish for the Lenten season.

Presenting a paella to your table means instant party. It is big and overflowing and full of good things and beautiful textures and colors. A traditional paella pan is large, round and shallow and has two handles for easy lifting.

This is a great dish to have for a group, needing only a salad, bread and wine to complete and fabulous evening. Our recipe here is one we have used on many occasions. It is simple to prepare, and you can swap out one ingredient for another of your favorites if you like. The finished product will look wonderful no matter what.

Paella

Generously serves 8Heat oven to 350

3 tbsp olive oil

3 cups dry white rice

1 1/2 lbs med shrimp

1 lb small bay scallops

1 lb clams

1 lb mussels

1 fish filet (flounder or tilapia)

5 oz Goya Sofrito*

2 bay leaves

2 tsp capers

1 pkg frozen peas

5 sausages (such as chorizo, sweet or hot Italian)

Chicken and Lobster are optional

6 cups (approx) chicken broth

2 onions, diced

4 garlic cloves minced

1 15oz can diced tomatoes

Garnish**

In your paella pan on top of the stove saute the onion and garlic in olive oil until barely soft. Stir in the sofrito and tomatoes, and sausage cut into bite size pieces along with the bay leaves and capers. Stir in the rice and coat with the tomato mixture and add the broth. Place in oven for approx 45 minutes. With 15 minutes to go, add the shrimp, scallops, fish, lobster and mussels and sprinkle with frozen peas. If you are adding chicken, it should be pre-cooked and go into the oven with the rice mixture. When the rice is cooked, you are ready. Serve immediately.

*Goya Sofrito is available in the Latin section of your grocery store, it is a medley of tomatoes, peppers and spices with many uses and great flavor

Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!